Mada Hatsa Tanje, Jillo Dambe Genesho, Srinivasan Babuskin
Department of Chemistry (Food and Sugar Technology Stream) Arba Minch University Arba Minch Ethiopia.
Food Sci Nutr. 2024 Nov 12;12(12):10494-10506. doi: 10.1002/fsn3.4566. eCollection 2024 Dec.
Gelatin is one of the most widely used food ingredients, with wide applications in the food industry as stabilizing, gelling, and foaming agents. Fish skin is the basic source of gelatin, which contains a high amount of protein. The results show that the proximate compositions (protein, fat, ash, moisture, fiber, carbohydrate, and total energy) of the optimized ice cream product with ingredient compositions of (30% milk, 40% avocado pulp, 10% sugar, 15% gelatin, and 5% cream) show values of 3.26 ± 0.35, 9.32 ± 0.22, 2.79 ± 0.02, 57.83 ± 0.14, 3.46 ± 0.24, 23.26 ± 0.71, and 190.54 ± 0.02, respectively. Also, the microbe load in the optimized ice cream product was not detected up to 1 week, while total plate count and bacteria were starting to grow up after a week, and the results of panelists from sensory values indicate high acceptability of products with the aim of assessing the influence of fish skin gelatin on the nutritional values of avocado-based low-fat ice cream. Considering the results, gelatin has a significant effect on the nutritional and rheological properties of ice cream, specifically striking visibility on protein composition.
明胶是应用最广泛的食品原料之一，在食品工业中作为稳定剂、胶凝剂和发泡剂有着广泛应用。鱼皮是明胶的基本来源，其含有大量蛋白质。结果表明，成分组成为（30%牛奶、40%鳄梨果肉、10%糖、15%明胶和5%奶油）的优化冰淇淋产品的近似成分（蛋白质、脂肪、灰分、水分、纤维、碳水化合物和总能量）分别显示为3.26±0.35、9.32±0.22、2.79±0.02、57.83±0.14、3.46±0.24、23.26±0.71和190.54±0.02。此外，优化后的冰淇淋产品在1周内未检测到微生物负荷，而1周后平板计数总数和细菌开始生长，感官评分小组成员的结果表明产品具有较高的可接受性，旨在评估鱼皮明胶对鳄梨基低脂冰淇淋营养价值的影响。考虑到结果，明胶对冰淇淋的营养和流变学性质有显著影响，特别是在蛋白质组成方面有显著的可见性。
